SIJIYUNLI-Bazhen Mushroom Soup Bun 91.5g/3.22oz Soup bag, noodles and rice partner，The deliciousness of mountains and forests

These aren't your average bag of dried shiitake mushrooms. They're a mix of traditionally wild (although probably cultivated in this case) mushrooms that are supposed to have medicinal properties. Some of them are rare or expensive (like morels), so this is a GREAT way to sample all of them at the same time affordably. They make VERY savory and satisfying soup (see photo). The texture mix is also satisfying and fun to eat. The overall fragrance is very similar to shiitake to my nose.They're clean and grit-free, which is rare for a wild mushroom mix, and really really nice. Nothing worse than grit ruining every bite of an otherwise yummy mushroom soup.Also, the whole stems, when included, are edible. Also super nice. Saves a LOT of prep work, and no wasted product. Kudos to them for going the extra mile to trim all the inedible stems, at the expense of product yield.The bag says you can cook them with any protein, and that's true in the sense that it's not against the law, but traditionally, mushroom soups are made with chicken (speaking as a born-and-raised Asian who adored chicken mushroom soups growing up). Two reasons: one, chicken has a mild flavor that marries well with the mushrooms' fragrance and allows the latter to shine, whereas pork or beef (or, God forbid, lamb) would overpower them. Two, chicken is considered wholesome and nourishing in a way that pork and beef aren't. There's a reason chicken soup (or, in my home country, chicken congee) is served to the sick all over the world. Mushrooms are also considered good for healing, hence serving them together.Protip: don't throw away the soaking water! Rinse the shrooms before you soak to get rid of loose dirt so that the soaking water remains clean, and then use it for the liquid portion of your soup or stock or sauce or whatever you're making with them.